Save A fragrant airy Italian bread topped with fresh rosemary and roasted garlic – perfect as a side or for sandwiches.
This focaccia quickly became a family favorite thanks to its crispy crust and herbaceous aroma.
Ingredients
- Dough: 500 g (4 cups) bread flour, 325 ml (1⅓ cups) warm water, 2¼ tsp (7 g) active dry yeast, 2 tsp sugar, 2 tsp fine sea salt, 60 ml (¼ cup) extra virgin olive oil
- Topping: 3 tbsp extra virgin olive oil, 2–3 sprigs fresh rosemary leaves finely chopped, 4 garlic cloves thinly sliced, 1 tsp flaky sea salt
Instructions
- Step 1:
- In a small bowl, mix warm water, sugar, and yeast. Let stand for 10 minutes, until foamy.
- Step 2:
- In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Step 3:
- Mix with a wooden spoon until a sticky dough forms.
- Step 4:
- Turn out onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
- Step 5:
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Step 6:
- Grease a 9x13-inch (23x33 cm) baking pan with olive oil. Gently stretch or press the dough into the pan, dimple the surface with your fingers, and cover. Let rise 30 minutes.
- Step 7:
- Preheat oven to 220°C (425°F).
- Step 8:
- Drizzle remaining olive oil over the dough. Scatter sliced garlic and chopped rosemary evenly on top. Sprinkle with flaky sea salt.
- Step 9:
- Bake for 22–25 minutes, until golden brown and cooked through.
- Step 10:
- Cool slightly before slicing and serving.
Save Baking focaccia is always a special moment with my family gathering in the kitchen to watch the dough rise and aroma fill the air.
Notes
Add olives or sun-dried tomatoes to the topping for extra flavor. For a crispier crust, bake on a preheated pizza stone. Serve warm with olive oil for dipping or use for sandwiches.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch (23x33 cm) baking pan, wooden spoon, kitchen towel
Allergen Information
Contains wheat (gluten). Check labels for potential cross-contamination if serving to those with allergies.
Save Serve this focaccia warm right out of the oven for the perfect soft inside and crisp outside every time.
Recipe FAQs
- → How long should the dough rise?
The dough requires one hour for the first rise until doubled, followed by a 30-minute second rise after shaping.
- → Can I add other toppings?
Yes, olives or sun-dried tomatoes can be added to the topping for additional flavor variations.
- → What oven temperature is best for baking?
Preheat the oven to 220°C (425°F) to achieve a golden brown crust and fully cooked interior.
- → How do I get a crispier crust?
Baking the bread on a preheated pizza stone helps to develop a crispier crust.
- → Is the bread suitable for vegetarians?
Yes, this preparation contains no animal products aside from typical vegetarian ingredients.